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Started By
Message
Chef Jean Pierre on YT is legit
Posted on 6/24/24 at 9:29 am
Posted on 6/24/24 at 9:29 am
YouTube Channel
If you aren't familiar with Chef JP then you need to be. He was a restaurant owner who retired and started his own cooking school. He has since retired from that and focuses on his YT channel. This guy is great. I have been watching his stuff for a few years now, and I have learned more from him than just about anyone else not named Alton Brown. He teaches how to cook and keeps very simple what would appear to be the most complicated of recipes, and they all are very good. He has the personality that is fun to watch as well.
I highly recommend checking out his stuff. My cooking game has advanced big time.
Two of his rules about cooking that I find are very true:
- stop measuring everything
- Never cook with water; water has no flavor. Always use a stock, wine or something else that adds flavor to the dish
Anyway give this man a try.
If you aren't familiar with Chef JP then you need to be. He was a restaurant owner who retired and started his own cooking school. He has since retired from that and focuses on his YT channel. This guy is great. I have been watching his stuff for a few years now, and I have learned more from him than just about anyone else not named Alton Brown. He teaches how to cook and keeps very simple what would appear to be the most complicated of recipes, and they all are very good. He has the personality that is fun to watch as well.
I highly recommend checking out his stuff. My cooking game has advanced big time.
Two of his rules about cooking that I find are very true:
- stop measuring everything
- Never cook with water; water has no flavor. Always use a stock, wine or something else that adds flavor to the dish
Anyway give this man a try.
6
Posted on 6/24/24 at 9:38 am to Midget Death Squad
Really enjoy his cooking videos. Butter makes everything butter!
Posted on 6/24/24 at 9:40 am to Tank015
"If you dont like it, dont put it in there."
Posted on 6/24/24 at 9:48 am to Midget Death Squad
Is there a new season of Duck Camp Dinners?
Posted on 6/24/24 at 9:53 am to CarRamrod
quote:
"If you dont like it, dont put it in there."
Another great rule. The dude breaks all the fake rules that cooking show chefs put on its viewers. While most of them put these specific recipes out there that they make seem super complicated and must follow, JP says frick all of that just use or don't use what you want. Here's how I make it, you learn what I do and then do what you want with it.
Posted on 6/24/24 at 9:57 am to jchamil
quote:
Is there a new season of Duck Camp Dinners?
Wrong Chef JP.
Posted on 6/24/24 at 10:00 am to jchamil
Duck Camp Dinners is Chef Jean Paul. Another really cool chef to follow that posts lots of recipes for wild game. Jean Paul does not post YouTube videos to my knowledge.
Jean Paul posts recipes on Instagram @Chefjean_paul and @louisianacookin
Jean Paul posts recipes on Instagram @Chefjean_paul and @louisianacookin
Posted on 6/24/24 at 10:06 am to Midget Death Squad
He's a funny guy. I enjoy his videos.
Posted on 6/24/24 at 10:10 am to Midget Death Squad
Some things I've learned watching his channel (that may be obvious to many but was unknown to me prior):
Don't use strong veggies in a veggie stock. Cabbage, broccoli and such leave too strong of a flavor that can overpower whatever you eventually use to cook with it.
You always reduce wines but not fortified wines. ForWines are already reduced to their sweetness, which is the point of reduction.
Turn off the fire when adding butter to a sauce. Fire will cause the butter to melt and separate, so turning it off and whisking it in allows it to emulsify instead.
Never use water! (yes I stated this above, but it deserves mentioning again). Water has no flavor, so adding it to a dish will weaken its flavor. Use liquids that will add flavor to the dish such as wine, stocks and such.
Don't use strong veggies in a veggie stock. Cabbage, broccoli and such leave too strong of a flavor that can overpower whatever you eventually use to cook with it.
You always reduce wines but not fortified wines. ForWines are already reduced to their sweetness, which is the point of reduction.
Turn off the fire when adding butter to a sauce. Fire will cause the butter to melt and separate, so turning it off and whisking it in allows it to emulsify instead.
Never use water! (yes I stated this above, but it deserves mentioning again). Water has no flavor, so adding it to a dish will weaken its flavor. Use liquids that will add flavor to the dish such as wine, stocks and such.
Posted on 6/24/24 at 10:16 am to Midget Death Squad
His croissant bread pudding is absolutely delicious
Posted on 6/24/24 at 12:38 pm to Midget Death Squad
I've made a few of his recipes. His French onion soup was fantastic.
Posted on 6/24/24 at 1:34 pm to BhamTigah
quote:
His French onion soup was fantastic.
Did you make his beef stock?
Posted on 6/24/24 at 1:43 pm to Gris Gris
quote:
Did you make his beef stock?
He has two versions. In one he used boxed stock from the supermarket and improved it. He adds a good bit of tomato in both versions.
I want to try both. Freeze them and compare.
Posted on 6/24/24 at 1:45 pm to CarRamrod
quote:
"If you dont like it, dont put it in there."
“Onyo is always number first, unless there’s bacon.”
Posted on 6/24/24 at 3:52 pm to Gris Gris
quote:
Did you make his beef stock?
I've been wanting to do this. I keep telling myself to go get all of the bones for it but my laziness wins out every time. I plan to do it soon though and will report back.
Posted on 6/25/24 at 7:16 am to Gris Gris
quote:
Did you make his beef stock?
No, I already had some stock I had made previously.
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